Root Vegetable-Larded Lamb Loin

Root Vegetable-Larded Lamb Loin

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Credit: James Overbaugh
The National Culinary Review, November 2008


1 large American lamb loin, trimmed, approximately 1 lb.
1 T. vegetable oil, divided
1 t. chopped fresh basil
Salt and freshly ground white pepper, to taste
Root—vegetable wrap (recipe follows)

Root-Vegetable Wrap
1 cup fresh parsley leaves, washed
1/8 cup extra-virgin olive oil
4 T. grated Parmesan, divided
2 T. pine nuts
Salt and freshly ground white pepper, to taste
3 strips parsnip, approximately 5-inches long and 1/4-inch x 1/4-inch
3 strips carrot, approximately 5-inches long and 1/4-inch x V4-inch
3 strips red pepper, approximately 5-inches long and 1/4-inch x 1/4-inch
1 T. vegetable oil
6 large spinach leaves (or Swiss chard)


Prepare lamb loins for larding by cutting into 2 pieces each. Using either larding needle or other thin object, pierce loins lengthwise, directly through center of loin. Widen hole using a clean sharpening steel or dowel. Lubricate hole with vegetable oil. Unwrap frozen vegetable/spinach wraps; slide them into lamb. Marinate with a bit of oil and basil. Season with salt and pepper. Heat heavy skillet; add remaining oil. Sear lamb over high heat until golden brown.

Root Vegetable Wrap
Prepare parsley pesto by puréeing parsley, extra-virgin olive oil, 1 T. Parmesan and pine nuts in food processor. Season with salt and pepper; reserve. Sauté vegetable strips and pepper briefly in vegetable oil. Remove; pat dry with paper towels. Season; reserve. Blanch greens in boiling salted water. Remove; shock in ice water. Drain, dry and lay 3 pieces each of greens out in rectangular fashion on 2 pieces of plastic wrap. Arrange 3 strips each of vegetables all lying in same direction. Sprinkle with remaining Parmesan cheese; season with salt and pepper. Drizzle with pesto. Using plastic as guide, roll root vegetables tightly in spinach. Freeze solid; reserve.


Lamb, Main Dish, The National Culinary Review

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